Source: Network of ozone generator: Chinese food report
Tomato is a kind of food material with tender and juicy taste, unique health and excellent health function. It can be directly eaten raw or cooked into delicious dishes. It can also be processed into a variety of fixed-package foods with long shelf life.
For example, tomato bread is a long-lasting tomato processed food that is both delicious, nutritious and has a good market prospect. However, tomato bread is also contaminated by microorganisms such as bacteria, and then there is a problem of mold quality.
According to food technicians, the use of medium-sized ozone generators can prevent the occurrence of mildew and deterioration of tomato bread.
So, how does a medium-sized ozone generator prevent the problem of moldy deterioration of tomato bread?
Food safety engineers believe that the rational setting of food production process, the use of dual-core ozone sterilization technology and medium-sized ozone generator can effectively kill bacteria, mold and other microorganisms in the production process, and block the path of microbial contamination of bread, thus avoiding moldy tomato bread. The problem of deterioration.
Tomatoes not only have beautiful appearance, special taste, but also rich nutritional value. Their nutritional value is mainly as follows -
1. Lycopene in tomato has strong antioxidant capacity, can scavenge free radicals, protect cells, protect deoxynucleic acids and genes from damage, and prevent cancerous processes. In addition to its preventive effect on prostate cancer, tomato can also reduce the risk of cancers such as pancreatic cancer, rectal cancer, laryngeal cancer, oral cancer, and lung cancer.
3. Vitamin C in tomato, there is a thirst for thirst, stomach and digestion, cooling blood and liver, clearing heat and detoxification, lowering Blood Pressure, and have good adjuvant treatment for high blood pressure and kidney patients. Eat more tomatoes to fight aging and keep your skin fair.
4. Tomatoes contain cardiovascular and mineral elements that protect the heart from cardiovascular disease.
5. Tomato contains niacin, which can maintain the normal secretion of gastric juice, promote the formation of red blood cells, help to maintain the elasticity of the blood vessel wall and protect the skin. Eating tomato (tomato) is also helpful in preventing arteriosclerosis, hypertension and coronary heart disease. Tomatoes are juicy and can diuretic, and patients with nephritis should also eat.
6. Eating tomatoes can help to improve the symptoms of bleeding gums or subcutaneous bleeding.
7. The malic acid and citric acid contained in the tomato help to digest fat and protein.
Tomatoes can be processed into a variety of foods, such as tomato bread, tomato taro, tomato buns, tomato biscuits, tomato cake, tomato juice, tomato sauce and so on. Among them, tomato bread is delicious, nutritious, healthy and nourishing, and is an ideal convenience food for home travel.
Ingredients for the production of tomato bread: wheat flour, white sugar, tomato, water, baker's yeast, salad oil, salt.
The process of making tomato bread is as follows -
1. Use fresh tomatoes with normal appearance, fullness, no mildew and no insects, as raw materials for processing tomato bread.
2. Remove the leaves, branches and other debris on the surface of the tomato, and clean the tomatoes with double-nuclear ozone water .
3. Use a machine to break the tomato, then use a beater to make a tomato sauce.
4. The baker's yeast is uniformly dispersed with an appropriate amount of water to obtain an aqueous yeast solution.
5. Put wheat flour, white sugar, tomato sauce, water and salad oil into the dough mixer, turn on the stirrer, stir evenly, and let stand for 15-20 minutes.
6. Add the yeast aqueous solution and salt to the above dough and mix well.
7. After the stainless steel barrel and lid are cleaned with ozone water, control the moisture. Put the above dough into a stainless steel bucket, cover the lid, and enter the fermentation process.
The tomato bread can be prepared by two fermentation methods. The specific conditions are as follows: 1) During the fermentation, the dough is placed in a fermentation room at room temperature of 28-30 degrees Celsius for 3-4 hours. 2) Take the *fermented dough out of the fermenter, place it on a clean stainless steel plate, stretch and fold the dough three to four layers, then place it in a clean stainless steel fermenter and move it to the fermentation room. Inside, ferment for 1-1.5 hours in an environment of 29-33 degrees Celsius. The fermented dough has a volume expansion, a loose and porous structure, and a distinct aroma.
8. Place the fermented dough on a clean stainless steel plate. According to market demand, divide the dough into small pieces of appropriate weight, place the small noodle pieces into the mold, and arrange into the corresponding shape of the bread.
9. Allow the bread dough to stand for half an hour and perform a proofing operation. The purpose of proofing is to re-produce the dough, expand the volume, and improve the color, fragrance, taste and shape of the finished bread.
10. Put the proofed bread into the oven and use the appropriate temperature and time for baking. During the baking process, the bread should be cooked inside and outside, and not burnt. After the bread is baked, stop heating.
11. Remove the toasted bread from the oven and move to the cooling plant for cooling. The cooling workshop can be cooled by air conditioning.
12. Put the cooled bread into the bag in time and quickly seal it. The bag should meet the food packaging safety standards and have good sealing properties.
13. Inspect the tomato bread for items such as sensory, microbial, heavy metals, and labels in accordance with relevant food safety standards. Products that have passed the inspection are stored in the warehouse and sold as finished products.
Excessive microbes and moldy deterioration are the safety and quality problems that often occur in baked goods such as tomato bread. In the process of tomato bread production, the use of medium-sized ozone generator and dual-core ozone sterilization technology can effectively reduce microbial contamination and prevent mold and deterioration of tomato bread.
Ozone is a highly effective fungicide with strong disinfection and sterilization, and sterilization is thorough and rapid. At the same time of disinfection and sterilization, ozone can be reduced to oxygen by itself, leaving no traces, no secondary pollution, and environmental protection and safety. At the same time, the use of ozone sterilization can also avoid the shortcomings of low ultraviolet disinfection energy efficiency and chemical fumigation pollution.
The dual-nuclear ozone sterilization technology is suitable for the process of storage, preservation and disinfection of raw materials and finished products of food production enterprises. For example, it can be used for: sterilization and purification of air in food production workshops such as tomato bread; processing, storage and anti-mildew preservation of vegetables and fruits Mineral water sterilization and quality; food production water, production tool containers, packaging materials, etc.; help food production enterprises through the food industry HACCP and other quality system certification.
China's Food Disinfection Technology Research Institute and food machinery enterprises have developed advanced "medium-sized ozone generators" using dual-core ozone sterilization technology. Used in the food production process, the ozone disinfection machine has such characteristics: 1. High equipment stability, significant sterilization effect, and can effectively ensure food safety. 2. High cost performance and moderate price. 3. Low cost of use. 4. The machine has a dual CPU control system with high degree of automation. It can be self-switched, remotely operated and safe to use. 5. According to the regulations, it can basically do no faults and no maintenance costs within two years. 6. Easy to operate, plug in and use.
The medium - sized dual-core ozone generator has been used in many food production enterprises to effectively prevent the mildew and deterioration of food, improve the food safety quality of these food enterprises, and also improve the profit and economic benefits of these food enterprises.
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